Zuppa Toscana (Gluten Free)

Adapted from https://www.allrecipes.com/personal-recipe/64625145/zuppa-toscana-better-than-olive-garden/

Olive Garden rip-off

I made this.

Servings: 6

INGREDIENTS

1 pound Italian sausage
4-6 Russet potatoes, cut into bite-sized cubes
1 onion, chopped
2 tablespoons garlic, minced
32 ounces chicken broth
1/2 bunch kale (or swiss chard), destemmed and cut/torn into bite-sized pieces
1 cup heavy whipping cream
2 tablespoons GF flour
Salt and pepper to taste
Cayenne pepper to taste

STEPS

1) Brown sausage, drain.

2) Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.

3) Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.

4) 30 minutes before serving: Mix flour into cream removing lumps.

5) Add cream and kale to the crock pot, stir.

6) Cook on high 30 minutes or until broth thickens slightly.

7) Add salt, pepper, and cayenne to taste.


NOTES

Half mild, half hot

Almond flour

Christmas Eve 2023